This little gem comes from a freebie publication from Sunflower Market. I've had chocolate mousse made from avocados before, but this had the parfait twist, and it was DELISH! I've tweaked it a little to fit our needs.
Chocolate Mousse Parfaits
2 large ripe avocados
1/2 C. raw cacao powder or cocoa powder
1/4 C. agave or brown rice syrup
1/4 C. ground flaxseed
1/4 C. chopped walnuts, toasted (or other nut)
2 dates, pitted and chopped (didn't have any)
2 T. unsweetened shredded coconut
1/2 t. ground cinnamon
pinch of salt
Fresh (or frozen) fruit
Mousse
Puree the avocado, cacao powder, agave, and vanilla in food processor or high powered blender. (This can be kept in the fridge for up to 3 days.)
Topping
Combine flaxseed, nuts, dates, coconut, cinnamon and salt. Use food processor on pulse until mixture is crumbly. (can be refrigerated for up to 7 days)
To serve
Layer 1 T. mousse at the bottom of parfait glasses. Layer in fruit and sprinkle with 1 T. topping. Divide remaining mousse among glasses, top with more fruit and 1 T. topping mixture.
Serves 6 (or so it says. Ha! We served 3.)
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